I made a Lonzino fallowing you to a tee, it hung a lot less but Holy Shamokin, everyone absolutely loved it, on Monday I will be starting 6 more, thank you so very much.
Very good channel to learn Italian way, wish you and the one you love ( specialy the sous-chef ) happy new year and everything you want for 2022. Ciao from Quebec ,Canada
I was just about to ask about the risk of botulism and then you used a toothpick to poke holes in the pork skin to let oxygen in. Okay question answered! Looks amazing thank you. I understand why you do it this way, because otherwise it dries too fast and gets a very hard crust.
damn, I so want to make this but I'm very new to Charcuterie but not so new about knowing about Botulism. Sigh. Great video though. I'd pay to get that Lonzino you made!
@@CookingwithanItalian I am trying to understand if curing meat is more about about drying (removing moisture) than other chemical processes that happen when the meat is cured with ingredients. I know salt pulls out the moisture in meat.
@@titechaintrappers2492 It’s wrapped in an intestinal casing, I believe, but it has to be big enough for that piece of meat. Thinking it could be cow intestine or stomach, perhaps.
I proud of myself Piero 🤣🤣🤣
That really cool meat, thank you so much 💖😉🍀👍
I am very happy for you. Ciaooo
I made a Lonzino fallowing you to a tee, it hung a lot less but Holy Shamokin, everyone absolutely loved it, on Monday I will be starting 6 more, thank you so very much.
I am very happy you like it. Ciaoooo
Such a great recipe and thank you for making it look so easy. I will try this soon.
Thanks for watching the video and let me know if you have any questions, ciaooo 💪
Great video...gonna try it myself
Try it and let me know. Ciaoooo
Very good channel to learn Italian way, wish you and the one you love ( specialy the sous-chef ) happy new year and everything you want for 2022. Ciao from Quebec ,Canada
Thank you very much for watching the video,and happy new year, ciaooo 😁😁
Video meraviglioso. Farò del lonzino ora che mi hai mostrato come si fa.
Grazie mille, fammi sapere come va, è se hai bisogno di qualcosa fammi sapere. Ciao 😁😁
Manifique. Bravo !
Thank you very much. Ciaoooo
Awesome job ones again 👏
Grazie mille 😁😁
I was just about to ask about the risk of botulism and then you used a toothpick to poke holes in the pork skin to let oxygen in. Okay question answered! Looks amazing thank you. I understand why you do it this way, because otherwise it dries too fast and gets a very hard crust.
damn, I so want to make this but I'm very new to Charcuterie but not so new about knowing about Botulism. Sigh. Great video though. I'd pay to get that Lonzino you made!
Thank you very much. Ciaoooo
If I have a device that will quickly remove all of the air in a container, will this be an effective method of drying the pork and properly curing it?
I never did before, bat you can do. A lot people do it. Try and let me know. 👋👋
@@CookingwithanItalian I am trying to understand if curing meat is more about about drying (removing moisture) than other chemical processes that happen when the meat is cured with ingredients. I know salt pulls out the moisture in meat.
What is Loin wrapped in again where do I get it.
Thanks
Ask your butcher, I can help you,or Amazon. Ciao
@@CookingwithanItalian
No what is it wrapped in I'm asking you.
Thanks
@@titechaintrappers2492 It’s wrapped in an intestinal casing, I believe, but it has to be big enough for that piece of meat. Thinking it could be cow intestine or stomach, perhaps.
That dry ring is not good, very uneven drying on that muscle.
? Strano...... "Charcuterie" e francesi, non e italiano.
In English language is that. 😁😁
I’m just teasing. Buon lavoro! :)
😁😁Grazie. Ciaoooo 👋👋
Love when you enjoy the fruits of your labor. When you turn around says it all!🤌🏼🤌🏼🤌🏼
😂😂Grazie